Preheat the oven to 350°.Rub the hens with 1/2 cup of the olive oil and the lemon juice.Sprinkle with 2 tablespoons of the sumac, salt and pepper to taste, and the paprika.Cover with foil and place in a baking pan with 1/2 cup of water.Bake for 45 minutes, then uncover the pan and turn the heat to broil. Broil for 10 minutes, until the hens are browned.Heat 1/4 cup of the olive oil in a skillet, then add the onions, and the remaining 2 tablespoons sumac. Season with salt and pepper.Saute until the onions are soft.Heat the remaining 1/4 cup olive oil in a skillet and brown the pine nuts in it. Using a slotted spoon, remove the pine nuts and set on paper towels to drain.Lightly grease 2 baking sheets.Remove the hens from the baking pan and set aside.Dip the pita into the broth in the pan and arrange in a single layer on the baking sheets, 3 per sheet.Place a layer of the onion mixture on each pita.Transfer the cooked hens to the top of the pitas.Top with more onion mixture.Place under the broiler and broil for 5-8 minutes, until the bread is crispy.Sprinkle the hens with the pine nuts and serve.Skim the fat from the juices, then pour into a gravy boat and pass at the table.

Drain the chickpeas, reserving 1/4 cup of the liquid.Place the chickpeas with the tahini, lemon juice, garlic, jalapeno pepper and salt in a food processor and blend until smooth. If the hummus is too thick, add some of the reserved chickpea liquid until it reaches the desired consistency.Melt the butter in a skillet and brown the pine nuts in it.Place the hummus in the center of a large flat plate and spread it toward the edges with a spoon. Sprinkle the buttery pine nuts on top. If desired, garnish the edges with dashes of paprika and chopped parsley.Serve with pita bread.

Heat 1/4 cup olive oil in a 4-quart pot.Add the lamb and saute until browned.Drain.Add the rice, salt, pepper and allspice.Add 3 cups water and stir to mix well.Cover the pot and bring to a boil, then reduce the heat and simmer for 25-30 minutes, until the rice mixture is tender and fluffy.Heat the remaining 4 tablespoons oil in a skillet. Add the pine nuts and saute until they turn golden brown.To serve, spoon the rice into a serving dish. Sprinkle the pine nuts over the top, including any oil left in the pan, if desired.

INSTRUCTIONS:To prepare the dough:Melt the butter and let it cool to room temperature.Add to the semolina and mix thoroughly.Cover and leave at room temperature overnight.Mix together 1/2 cup warm water, yeast and sugar in a measuring cup.Cover and set aside in a warm place for about 5 minutes.Add yeast mixture to semolina, along with nutmeg, gum arabic, optionalmahlab and 1/2 cup room-temperature water.Knead by hand until thoroughly mixed.To prepare the filling: Mix dates with olive oil and cinnamon.Form date mixture into 1 1/2- inch balls and roll into 4-inch logs.

To assemble:Position a rack in middle of oven.Preheat oven to 350°.Grease 2 cookie sheets.Roll dough into 1 1/2-inch balls, then roll into 4-inch logs.Flatten dough with your fingers and place a date strip in the center.Crimp edges of dough to seal date mixture inside.Shape dough into a ring and crimp ends together.Using a fork or wooden skewer, indent surface of cookie, taking care not to puncture dough.Bake for 12 minutes. Remove from oven and cool for a few minutes on the baking sheet before transferring to racks to cool completely.Dust with powdered sugar.Note: Mahlab and gum arabic are available at Middle Eastern stores.Per cookie: 180 calories, 2 g protein, 31 g carbohydrate, 6 g fat (3 g saturated), 14 mg cholesterol, 3 mg sodium, 3 g fiber.